Checkerboard Cookies

Step 1:

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.

Step 2:

Add in the egg, the yolk, vanilla, baking powder, zest, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.

Step 3:

Turn the mixer to low and add in the flour, mixing until just combined.

Step 4:

Divide the dough in half, removing half from the mixing bowl.

Step 5:

Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.

Step 6:

Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.

Step 7:

Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.

Step 8:

Using a sharp knife, slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.

Step 9:

Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other.

Step 10:

Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.

Step 11:

Refrigerate again for at least 30 minutes.

Step 12:

Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. 

Remove the dough from the refrigerator and slice into ¼" pieces.

Step 13:

Place the pieces on the prepared baking sheet.

Step 14:

Bake for 9 - 10 minutes, or until set. Transfer to a wire rack to cool completely.